Description
Elegant Spinach and Cheese Salmon Wellington combines flaky pastry with flavorful fillings for an unforgettable meal. This dish is perfect for special occasions or a cozy dinner at home. Each bite melts in your mouth, revealing juicy salmon, creamy cheese, and vibrant spinach, all encased in a golden-brown crust.
Ingredients
Scale
- 1 sheet puff pastry (thawed)
- 1 pound salmon fillet, boneless and skinless
- 1 cup fresh spinach, chopped
- 1 cup cream cheese, softened
- ½ cup shredded mozzarella cheese
- 1 egg (for egg wash)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh dill (or 1 teaspoon dried)
- Salt and pepper to taste
- Lemon wedges (for serving)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes. Add the chopped spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper. Remove from heat and let cool.
- In a large mixing bowl, combine cream cheese, shredded mozzarella, sautéed spinach, and dill. Mix until well combined.
- Season the salmon fillet with salt and pepper on both sides. Place the salmon on the center of the puff pastry.
- Spread the spinach and cheese mixture over the salmon, covering it evenly.
- Carefully fold the pastry over the filling, making sure to seal the edges by pressing them together. Trim any excess pastry if necessary.
- Beat the egg in a small bowl and brush it over the top of the pastry for a golden finish. Cut a few slits in the top to allow steam to escape.
- Place the prepared Wellington in the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown. Check for doneness by ensuring the salmon is cooked through.
- Once baked, remove the Wellington from the oven and allow it to rest for 5-10 minutes before slicing.
- Slice into generous portions and serve warm with lemon wedges for a fresh burst of flavor.
Notes
- Use fresh ingredients for the best flavor, especially fresh spinach and high-quality salmon.
- Pre-prep the spinach and cheese filling a few hours ahead to allow flavors to meld.
- Experiment with herbs like thyme, parsley, or tarragon to add depth.
- You can use leftover cooked salmon for a quicker option.
- For a crispier crust, place the Wellington on a preheated baking sheet.
- Store leftovers wrapped tightly in plastic wrap or aluminum foil in the refrigerator for up to 3 days.
- To freeze, wrap the unbaked Wellington in plastic wrap and then in foil for up to 2 months. Thaw in the refrigerator overnight before baking.
- Prep Time: 30 minutes
- Cook Time: 25-30 minutes
- Category: Dinner
- Method: Baked
- Cuisine: European
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 30g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: 29g
- Cholesterol: N/A